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Healthy Greek Yogurt Chicken Salad - Light, Creamy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 3/4 cup plain Greek yogurt (2% or whole milk for best creaminess)
  • 2 tablespoons mayonnaise (optional, for flavor balance)
  • 1 tablespoon Dijon mustard
  • 2–3 teaspoons fresh lemon juice, plus zest if you like
  • 1 teaspoon honey or maple syrup (optional, to soften the tang)
  • 1/2 teaspoon garlic powder or 1 small garlic clove, finely minced
  • 1/2 teaspoon kosher salt, more to taste
  • 1/4 teaspoon black pepper
  • 2 celery stalks, finely chopped
  • 1 small apple, diced (Honeycrisp, Jazz, or Pink Lady)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup sliced almonds or chopped walnuts/pecans
  • 2 tablespoons fresh herbs (dill, parsley, or chives)
  • Optional add-ins: halved red grapes, dried cranberries, cucumber, or diced pickles
  • To serve: whole-grain bread, lettuce cups, wraps, or mixed greens

Method
 

  1. Mix the dressing. In a large bowl, whisk together Greek yogurt, mayonnaise (if using), Dijon, lemon juice, honey, garlic, salt, and pepper until smooth and creamy. Adjust lemon and salt to taste.
  2. Prep your mix-ins. Chop the celery, apple, and red onion into small, even pieces so every bite has a nice crunch. Roughly chop the herbs and nuts.
  3. Combine with chicken. Add the shredded chicken to the bowl with the dressing. Fold in the celery, apple, onion, nuts, and herbs until everything is evenly coated.
  4. Taste and tweak. Add a pinch more salt, a squeeze of lemon, or an extra spoon of yogurt if you want it creamier. If you like sweetness, stir in a few grapes or dried cranberries.
  5. Chill (optional but recommended). Cover and refrigerate for 20–30 minutes. This helps the flavors meld and the texture set.
  6. Serve your way. Spoon onto toasted whole-grain bread, tuck into a wrap, pile into lettuce cups, or serve over a big salad with cucumbers and tomatoes.